1、

Using wheat bran hydrolyzate in L-isdeucine fermentation additive quantity in L-isdeucine fermentation.

研究了麸皮水解液在L - 异亮氨酸发酵中的代料作用.

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2、

Biogas system is the pivot in material recycling and energy transformation of a complex agro ecosystem.

沼气发酵系统是复合农业生态系统中物质循环和能量转化的枢纽.

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3、

Use alkaline water solution or organic solvents to separate enzymatic hydrolysis ( EH ) lignin from the corn stalks residue.

研究了采用无机碱性水溶液和有机溶剂从玉米秸秆 发酵制备 乙醇的残渣中分离得到酶解木质素的方法.

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4、

Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.

混合面粉 、 肉桂粉 、 发酵粉和盐,拌匀.

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5、

The broth contained high concentration of amino nitrogen and fungal polysaccharide.

该发酵液含有较高的氨基态氮,香菇多糖.

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6、

The soybean isoflavones was hydrolyzed by � �-glucosidase obtained by fermentation with Aspergillus niger.

利用黑曲霉产酶发酵培养基制备β-葡萄糖苷酶,再利用β - 葡萄糖苷酶水解大豆异黄酮粉制备异黄酮苷元.

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7、

An alcoholic liquor distilled from wine fermented fruit juice.

由葡萄发酵汁水蒸馏出来的一种烈酒.

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8、

Organic materials are introduced into the fermentation chamber to the level of said plane.

有机材料进入发酵室的介绍说,飞机的水平。

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9、

Microbial growth during the fermentation process produces sediments, which are removed during racking.

在发酵过程中微生物的生长会产生沉淀物, 可以在下酒的过程中将其除去.

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10、

An ALR with sectional draft tube was designed for the fermentation process needed feeding.

针对需要流加补料的发酵过程,设计出分段导流筒气升式内环流反应器.

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11、

Technique of scarifying and fermenting process of canna starch

芭蕉芋淀粉糖化发酵工艺研究

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12、

Agricultural utilization methods for anaerobic fermentation slurry of large or medium hogpen

大中型猪场冲洗水厌氧发酵后农业资源化途径

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13、
14、

Wine is the alcoholic beverage created through the process of fermentation.

葡萄酒是一种酒精饮料,通过发酵酿成.

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15、

A fermented alcoholic beverage brewed from malt and flavored with hops.

啤酒一种由麦芽酿制带有''.'蛇'.''麻草香味的发酵的''.'含'. ''酒精饮料.

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16、

Wine: Alcoholic Beverage made from the fermented juice of grapes.

葡萄酒用发酵的葡萄汁制成的含酒精饮料.

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17、

Tartar forms on the inside of a cask in which wine is fermented.

酒石形成于酒的发酵桶的内侧.

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18、

This paper introduced a new process of soybean yoghurt made from soybean cake.

介绍了一种以脱脂豆粕为原料生产发酵酸豆乳的生产工艺.

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19、

According to the degree of fermentation, rolling , baking and tea leaf maturity.

根据制造时发酵, 揉捻焙火与采摘时原料成熟度来分类.

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20、

An activity component was isolated from the culture of Streptomyces sp. by solvent extraction and column chromatography, and it was identified as antimycin A2 by structure elucidation.

从稀有放线菌7310菌株(Streptomyces sp.)的发酵菌丝中经溶媒萃取和硅胶柱层析初步分离出来一种活性成分,经结构鉴定为抑菌霉素(antimycins)的A2组份。

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